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Ingredients
| dehydrated apricots: 1/2 cup |
| water: 1 1/2 cups |
| all-purpose flour (unsifted): 1 3/4 cups |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| granulated sugar: 1 cup |
| salted butter: 1/3 cup (softened) |
| vanilla extract: 1 tsp |
| lemon extract: 1/4 tsp |
| eggs: 1 |
| water: 2/3 cup |
| light brown sugar (packed): 1/4 cup (packed) |
| salted butter: 2 Tbl |
| coconuts (shredded): 1/2 cup |
Apricot Gooey Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
35 min -
Servings
1 serving(s)
Tags
- Heat oven to 350 degrees.
- In small saucepan, combine apricots and water. Cook over med heat 15-20 mins or until tender, stirring frequently. Drain and puree apricots. Set aside.
- While apricots are cooking, grease and flour a 9-in square pan. In a small bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat sugar and 1/3 cup butter until light and fluffy. Add vanilla, lemon extract and egg, beat well. Alternately add dry ingredients and 2/3 cup water to sugar mixture. Stir in 3 Tablespoons of apricot puree. Pour batter into prepared pan.
- Bake for 25-35 minutes or until done. Cool slightly.
- FROSTING: In small saucepan, combine brown sugar, 2 Tbls butter and remaining apricot puree. Bring to a boil and boil for 1 min, stirring constantly. Remove from heat and stir in coconut. Immediately spread over warm cake.